Alternative Christmas Cake

Serves: 10 Cooking time: 60 minutes

Oven to 180oC/160oC fan

Ingredients:

For the cake:

Ensure all cake ingredients are at room temperature before using – if not they can turn the coconut oil hard
  • 200g almond flour or grind some ground almonds in a blender to make a fine flour
  • 2 large eggs
  • 60ml coconut oil, melted
  • 100g Total Sweet Xylitol
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 2 tablespoons chia seeds
  • 1 tablespoon unsweetened almond milk
  • 1.5 teaspoons of baking powder
  • 150g grated carrots
  • Optional sultanas - This will add sugars

For the frosting:

  • 40g unsalted butter, softened
  • 70g full-fat cream cheese 
  • 20g Total Sweet Xylitol ground to a fine powder

To decorate (optional):

  • Cinnamon
  • Whole or flaked almonds

Method:

For the cake:

  1. Whisk together the xylitol and the egg for around 8 mins until thick and voluminous
  2. Add the flour, baking powder, cinnamon and milk and whisk until just combined
  3. Pour in the coconut oil while whisking
  4. Fold in the carrots and chia seeds (you can add in a handful of sultanas at this stage, but this will add in natural sugar)
  5. Line a 2lb loaf tin
  6. Pour in the batter and level out with the back of a spoon
  7. Bake for around 35 mins and then cover with foil and bake for another 20-25 mins (until a skewer comes out clean)
  8. Turn the cake out onto a wire rack to cool

For the frosting:

  1. Process the xylitol to make an icing sugar consistency (a coffee grinder is best, but any good food blender should work)
  2. In a stand mixer with a whisk attachment whisk together the butter and cream cheese until smooth with no lumpy bits
  3. Add the xylitol a little at a time to avoid clouds going all over the kitchen!
  4. Speed up the mixer and keep whisking for a minute or two
  5. Refrigerate the frosting to harden for a while
  6. Spoon the frosting over the top and level with a spatula or knife
  7. Optional Extra: Sprinkle the top with cinnamon and top with flaked or whole almonds
  8. This cake will keep for 2 days in the fridge, take it out for around 15 mins before you want to cut and eat it.
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